Tram Tau hot mineral spring eco-zone (Yen Bai). As a highland district of Yen Bai province, Tram Tau is favored by nature with soft terraced fields and natural hot mineral sources good for health. Now, tourists can combine sightseeing, eco-tourism and relaxation when coming to Yen Bai. In April, when the banyan flowers cover the Northwest mountains and forests, and the orange groves ripen on the hillsides, backpackers or those who love to travel are eager to discover new lands, places they have never been to. About 100 km from Yen Bai city center, Tram Tau district is far away, but the unspoiled natural scenery, majestic mountains and picturesque terraced fields are factors that draw tourists everywhere. country every time I come here. Cu Vai village, Ta Chi Nhu peak (Ha Ho commune), Hang Te Cho waterfall (Lang Nhi commune) are names that make many backpackers want to immediately pack a backpack and hit the road. Contributing to the map of Vietnam’s terraces, besides famous places to see beautiful terraced fields such as Hoang Su Phi (Ha Giang), Y Ty (Lao Cai), Mu Cang Chai (Yen Bai), terraced fields Tram Tau has been named by the community and is a search term that is searched a lot, but equally attractive is the Tram Tau hot mineral spring ecological area. After the winding and dangerous roads, the typical sleeve bends in the Northwest mountainous region, through Nghia Lo town, about 2 km from the center of Tram Tau district, Tram Tau hot mineral spring ecological area is located completely. in the green rice fields, between layers of mountains and immense clouds, surrounded by the peaceful and simple roofs of indigenous people. The system of outdoor hot spring swimming pools over 600 m2, located close to the green rice fields with a view overlooking the lyrical natural scenery, makes Tram Tau hot spring area like a gentle highlight among the majestic mountains. . This source circuit flowing from the ground has created more attraction for Tram Tau, turning this place into an eco-tourism resort. Fluctuating between 43 – 450C, the sulfur content is not too high, relaxing in the warm water helps visitors recover health, shake off fatigue after a day in the car through long and winding roads. elbow. Although it is about to enter the first days of summer, in Tram Tau, the feeling of spring is still around. The sound of birds chirping, the sound of a buffalo muzzle in the distance, the sound of insects chirping, and the cool air… make anyone want to immerse themselves in the natural scenery and feel the four seasons of the year. The dawn dispels the morning dew, the gentle sunlight through the floating clouds and the chilly autumn breeze. It will turn cold in the afternoon, making those who forget to bring a light jacket shrunk closer together. The smell of baked potatoes, the smell of steamed sticky rice in the pot spread throughout the kitchen can make anyone’s stomach boil in the late afternoon. Located on Yen Bai – Nghia Lo – Mu Cang Chai road, Tram Tau can be a stopover in the next travel schedule of tourists, but it can also be a suitable destination for a short trip. From Tram Tau, you can go to Mu Cang Chai to watch rice or conquer the top of Ta Xua mountain to hunt for clouds, or explore attractive places such as Phu Luong mountain, climb Ta Chi Nhu mountain with the flower season like a purple carpet. stretched and covered the mountain slopes. Come to Tram Tau, wander in the villages, chat with H’Mong and Thai girls, learn and experience the cultural life of the people here, enjoy typical dishes such as: Five-color sticky rice, coriander, black Chung cake, bamboo shoots, stream moss, fried bee bamboo shoots, black chicken, drink Shan Tuyet Phinh Ho tea. Currently, Tram Tau is still quite pristine, with little human intervention in the natural landscape, so it is beautiful all year round. In May and June, Tram Tau terraced fields enter the pouring season. The rice season ripens in September and October, when the rice turns yellow, Tram Tau reflects the beauty of labor again, the girls in traditional costumes hide and reap on the golden rice fields. In recent years, Tram Tau tourism has developed. Many homestays, accommodation and dining services, etc. managed by local people have been expanded, contributing to completing the chain of experience activities to serve tourists. Besides experiential mountaineering tourism, community tourism… ecotourism, resort in Tram Tau is a promising model when taking advantage and exploiting the available potential with unique and rich cultural features. .

Cat Hai district (Hai Phong city) is considered the capital of giant round gourd, many weighing up to 15kg. Not only has a unique shape, but this gourd also has a rich “unique” flavor. In front of Mr. Tran Hieu’s house (Nghia Lo commune, Cat Hai district) is a green gourd platform, which is both an income source and a hobby of his husband and wife. Mr. Qua said that at some point, his house had 40-50 gourd pods, all of them were big, and the big ones were small one after another. Mr. Qua used to go many places but found nowhere like big gourd like in the land of Cat Hai his hometown. When the fruit is about 2kg large, he uses a wooden piece to tie it on the truss as a support because the fruit grows quickly, stalks will not be able to hold the fruit. Until the fruit grew tens of kilograms in weight, his family cut and sold it. At the beginning of the season, Mr. Qua’s family sold 20,000 VND / kg, the price then fluctuated according to the market, sometimes down to 10,000 VND / kg. Traders come to their homes to buy and then bring them to the market to sell. Sometimes when visitors come to play, he brings gifts to people far away, the closest people can enjoy the rich taste of Cat Hai gourd. This is a gourd fruit that Mr. Qua has reserved seeds for, so that in June and July of lunar calendar, he will be elected to prepare crops for the next season. “This kind of gourd just needs a low trellis, about over 1m, does not like to stay high on wind. The gourd can climb on the truss or the roof. The gourd can be eaten,” said Mr. Qua. According to Mr. Doan Quang Chiem, one of the households with the largest potting area in Nghia Lo commune, the round gourd variety has been left since the time of his father, passed down through many generations. Previously, people planted pots to make pots to draw water to serve the production of salt water and fish sauce manually. In recent years, when the craft salt making in Cat Hai has eroded, gourd has been used for daily food processing. In order to get the wrong fruit rigs, each fruit is as big as the mouth of a cone, the farmers of the district put a lot of effort into it. From seed nursery, tree planting, tree care, scaffolding. However, Mr. Chiem said that many friends and his daughter had also brought gourd seeds to grow in other lands but were not suitable for the soil and climate, so the result was only 4-5 kg, but not as big as planted in the land of Cat Hai. Gourd Cat Hai has thick pulp, picked at the right time, the cakes will be delicious. Gourd can stir-fry with garlic, dip hot pot but the best is to cook soup with fresh shrimp. In particular, many Cat Hai people, when cooking this gourd soup, add a little amaranth rice, the soup will be very sweet. Although the economic value gourd is not high, the farmers here maintain planting and fertilizing year after year. Being charming with the giant round gourd from a young age, Mr. Chiem also worries about the risk of losing gourd varieties when the urbanization process develops rapidly, the land is shrinking, and only a few households maintain planting this variety.

The Muong’s tray The weather in Nghia Lo is very strange this season, a day consists of all 4 seasons. Spring weather in mountainous regions was cold, making that morning field steps even more eager. Around through the cool green rice mat, a complex of 2 long stilt houses appeared. It is the house of Ms. Ha Thi Chinh’s family in the village of Diem 2, Nghia An commune. Ms. Chinh is also the chef of a culinary restaurant, holding in hand the secrets of creating unique dishes, bringing the breath of the land and people of the Northwest. We gathered to watch her processing the moss. After being cleaned, the moss is cut into pieces and mixed together with spices such as pasta, soup powder, herbs such as cumin, onions, dog basil, lemongrass, ginger, and sprouts … Next she packs the moss into leaves. bananas then put on the stove to grill embers slowly. About 1 hour, the moss ripe, bring up a hot plate. The grilled moss that day had a natural sweet taste, was very strange and cool. No wonder it is something that cannot be ignored when tourists go to the Northwest. Besides grilled, steamed moss is also very delicious. Ms. Chinh said that the moss is steamed in a pot but does not add water, simmer it to allow the moss to drain and ripen. While making moss, Ms. Chinh looks after a large rice bowl cooking in the middle of the yard. It was strange that when I opened the pot, under the smoky smoke I saw the sticky “cutting boards” of green, red, purple, yellow … separated by layers of banana leaves. All colors of sticky rice are derived from plants, taken from flowers and plants. The finished sticky rice dish has 5 different colors, so it is called “five colors” sticky rice. Red color is taken from the leaves of the red rice plant (Khau Lanh tree); yellow color from crushed turmeric, or from Bop Phon flower (yellow sticky flower); Purple and Black palate leaves are processed. Green color is taken from the leaves of star fruit tree, wild pineapple, sugarcane, gerbera leaves, ginger leaves … but must be mixed together. The leaves are crushed in a stone mortar, then boil the residue, filtered to get water into 4 different pots. Paddy rice has long and flexible seeds, taken from Lao sticky rice, grown by the Mong people in Tram Tau and Mu Cang Chai districts. The rice is soaked for at least 3 hours in 4 pots of colored water above, the longer it is soaked, the more flexible the sticky rice is, then poured each type of rice that has caught the color on the wooden wooden board, separated from each other by layers of banana leaves. Boil sticky rice just over fire, about 40 minutes is fine. Lunch tray of Thai Nghia Lo people Xoi served with “Pa Pinh Tat” – (that is, grilled fish is twice as much as the tail). The fish are brought back, cleaned, pecked from the back, discarded the intestines, prepared to reduce the pieces and then chopped, mixed well, stuffed into the fish’s body, grilled with a grill, or a bamboo clip on the charcoal stove for about 1 hour. to ripen to be delicious. The rice tray for Thai guests on average has from 5 to 6 dishes, containing the philosophies according to the human life of the people here, as well as the tonic for the body in addition to nutritional value. For example, if there is a Korean dish, there must be a heat dish to balance yin and yang. In particular, in Thai food, spice seeds are indispensable – a kind of forest seed only available in the Northwest with a fragrant aroma after grilling and pounding. This nut has the function of “odor indicator”, which is the number 1 important reduction in many dishes, dipping foods. That lunch in addition to “Pa PinhTop”, bamboo-shaped blue-fish, grilled insect plate, including rake, stink bugs, bee pupae …, also a bowl of bonito soup, was introduced as a “traditional trick” . The Thai Nghia Lo people have a saying: “Nao kin bon, thun kin pi” (that means, eat bon soup in cold, eat banana flowers in the heat – PV). Ms. Chinh said that the sweet potato plant grows wild, when picking leaves, one must read a “spell” to “turn into soup”, otherwise it will itchy when eating. The way of processing carbon soup is also quite sophisticated. Take home, wash, cut into pieces and mix with other types of discount such as Chinese coriander, cumin, cumin, ginger, lemongrass, squash, amaranth, eggplant, eggplant, shrimp paste, or soy sauce. Do not stir the bon broth when cooking, or only one side of the pot should be stirred and it must be simmered until the bon is over. A very special kind of food dish of Thai people, it is a sour, sweet “clumping” soup that helps to relieve alcohol. The way to make this kind of soup is also quite sophisticated. First to filter the beef feet, buffalo feet to get skin and tendons, remove the bones, then chopped, simmered and seasoned, sprinkle rice flour on the soup, stir well, chopped the leaves and then put them in the pot for about 5 minutes to Next nine, about to eat new. Carefully nibbling a lumpy tendon in his mouth. Ms. Ha Thi Chinh discussed with reporters During the meal, the landlord advised us to dab the sticky rice with a very strange dipping recipe, called “simmering”. Materials made from soybean seeds, boiled seeds, picked out leaves and wrapped, put upstairs in the kitchen for 5-6 days to ferment. When hanging up the kitchen, it is absolutely forbidden to cook all kinds of firewood with smell, especially burning and baking the buffalo skin underneath because it will damage the soy sauce. Next, bring the soy sauce down the mortar, crush it, make it into small pieces, wrap it in hairy leaves (like eggplant, white eggplant) so as not to rot, then put the kitchen guard to dry naturally. When eating, bring the soy sauce to grill and mix with the seeds, garlic, coriander leaves, grilled chili … into the perfect food for sticky rice, boiled meat, vegetables and fruits. This is the best dish of Thai people. In Nghia An commune, there are 2 old people who make this dish very delicious. The Thai people in the Northwest have quite a high alcohol intake. Having partyed, or met or met, there is indispensable cup of wine. The Thai girls are healthy and youthful with silver buttons, leggings, black skirts, wine cans and cups in hand. They both offered wine and sang: “This wine, I invite you, drinking from the beginning of the village at the end of the village is still fragrant. One cup of fragrant wine is like a thousand cups, for years, the wine is still fragrant, fragrant with your love”. There have been cases where guests panic because of the welcome cup, off the cup, they jumped from the window to the yard to “hide” the wine. Near the end is when the show begins. The girls who blocked us on the stairs of the stilt house to offer wine before, turned into dancers, performed ancient Thai dance such as “Khâm praise” (hand spread round); “Khap towels to open hot pot” (lift towels to invite wine); “Ripper” (circle of applause); “Destroying” (dancing for 4 people); “Falling kisses” (spread forward and backward); “Aluminum khan” (tossed scarf) … After the broadcast, the girls switched to perform the songs “Xin Le” and “Ha Oh” … Turn national customs and cuisine into tourism products Explaining the position of Thai cuisine in the local tourism economy, the director of Nghia Lo Town Culture and Communication Center Nguyen Viet Chung said that, according to the epic Quam To Muong, Muong Lo is the ancestral land of the people. Thai in Vietnam and neighboring countries. The mainstream folk culture in this land is the customs and habits of living with folk songs, folk music, folk dance … of the Thai people. Processing moss In which, traditional cuisine is a very unique culture that has been “packaged” into a typical tourism product with high economic value. Currently, there are about 20 homestay businesses owned by Thai people, providing services from eating, staying, taking tourists to visit the sights in the Muong Lo basin area, to experience making dishes, transplanting rice, harvesting agricultural products. Guests are immersed in the lives of people, cultural and cultural exchanges, so they are very interested. Many people have therefore returned to Nghia Lo during the tourist seasons and local festivals.

MSc.BS. Le Thi Hong Van, Provincial Party Committee, Secretary of the Party Committee, Director of Yen Bai Department of Health reports at the province’s bridge point It is known that the Remote Medical Support Project of Viet Duc Huu Nghi Hospital and some local hospitals using ODA capital of the Government of the Federal Republic of Germany. The project has 3 components including: Establishing the remote medicine system at Viet Duc Huu Nghi Hospital and local hospitals; manual training of the Telemedicine system for doctors, technicians and engineers in the use and maintenance and maintenance at Viet Duc Huu Nghi Hospital and local hospitals. Operate the Telemedicine system at Viet Duc Huu Nghi Hospital and local hospitals, with a total project investment of EUR 8,000,000 equivalent to VND 192 billion, of which ODA capital is 7,000,000 EUR, equivalent to 168 billion. VND, reciprocal capital: 1,000,000 EUR, equivalent to 24 billion VND. The project started in 2015 and ends in 2023. In the afternoon of the same day, Yen Bai Provincial General Hospital held an online conference on the field of health and health care of Thuringia State, Federal Republic of Germany. Yen Bai province currently has 3 units that are participating in the project “Remote medical support at Viet Duc Hospital with a number of local hospitals” using ODA capital of the German Government, namely: Provincial General Hospital, Regional General Hospital of Nghia Road and Medical Center of Van Yen district.